PALASH MITRA'S AMAZING TANDOORI PRAWNS
Steps:
- Place the prawns in a dish, mix in all the ingredients for the first marinade and set aside for 10 minutes.
- Mix all the ingredients for the second marinade and massage them into the prawns. Thread the prawns on bamboo skewers, piercing the skewer through the tail of each prawn and taking it out through the tip of the head.
- Cook for 5-6 minutes in an oven preheated to 200°C. Then put under a hot grill for 1 minute and serve with a salad of your choice.
THE BEST TANDOORI PRAWNS
The best tandoori prawn with a recipe for an easy marinade that only takes a few minutes. This Indian appetizer is grilled which lends it a smoky flavor.
Provided by Richa
Categories Snacks & Appetizers
Time 20m
Number Of Ingredients 16
Steps:
- Add all the ingredients listed under marinade to a bowl, and combine.
- Add prawns to the marinade and set aside. I recommend marinating these for at least half an hour and up to two hours for better flavor.
- In the meanwhile, to make the mango chutney, blend mangoes, lemon juice and salt in a blender till pureed. Add the chopped coriander and pulse for 5 seconds till you see bright green specks. Sprinkle with chili flakes if using.
- Oven Method
- Once the prawns have finished marinating, pre-heat oven to 220 degree celcius.
- Skewer the prawns using the equipment provided with your oven, brush them with melted butter and grill for 10-12 minutes. Brush once more at 5 minutes and then right before serving.
- Stovetop Method
- Alternatively, if you don't have an oven, heat a grill pan on the stove. Add some butter to the pan.
- Once hot, arrange prawns on the pan so that they don't overlap and sear on high heat for a minute on either side.
- After one minute, reduce the heat to medium and cook for 5 more minutes. Prawns cook pretty quickly so be careful about the cooking time. Brush once more with butter right before serving.
- To Serve
- Sprinkle with chat masala and chopped coriander and serve with the mango chutney.
Nutrition Facts : Calories 245 kcal, Sugar 18 g, Sodium 318 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 32 g, Fiber 5 g, Protein 15 g, Cholesterol 92 mg, ServingSize 1 serving
TANDOORI KING PRAWNS WITH BUTTER SAUCE
These barbecue prawns boast a delectable marinade - and the butter sauce adds extra indulgence.
Provided by James Martin
Categories Starters & nibbles
Yield Serves 4
Number Of Ingredients 19
Steps:
- For the tandoori prawns, in a bowl, mix all of the tandoori prawns ingredients, except for the prawns and lemon, until well combined. Add the prawns and mix well until completely coated in the marinade. Cover and chill in the fridge for at least 20 minutes, and preferably overnight.
- When the prawns have marinated and 30 minutes before you wish to eat, prepare your barbecue. Allow the flames to flare up and die down until the coals are just glowing.
- Meanwhile, for the butter sauce, melt the butter in a frying pan over a medium heat. Add the red onion and fry for 1-2 minutes, or until softened. Add the garlic, cumin and chilli and fry for a further 1-2 minutes.
- Add the tomatoes, cream and ginger and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the sauce has thickened slightly and the tomatoes have broken down. Stir in the coriander and season, to taste, with salt and freshly ground black pepper. Keep warm.
- Remove the prawns from the bowl, shaking off any excess marinade, and thread onto four metal skewers. Place the skewers onto the barbecue and grill for 2-3 minutes on each side, or until cooked through.
- To serve, place the skewers onto serving plates with a lemon half. Place a dollop of the butter sauce alongside each.
TANDOORI - TIKKA KING PRAWNS
This isn't a classic indian dish, it's one that i have brought together in the style of my favourite tandoori and tikka dry-cooking dishes. Serve it with a dollop of raita and a pile of chapatis.
Provided by Lene8655
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large, shallow dish, mix together the garlic, cumin, chilli, tumeric, salt, yogurt and food colouring.
- Add the prawns and stir well to coat.
- Preheat a large non stick frying pan.
- Thread the prawns on to soaked bamboo skewers and cook for 5 minutes, turning until the coating is dark red and prawns cooked through.
- Serve with lemon wedges, raita and chapatis.
PRAWN TIKKA MASALA
Forget a takeaway and tuck into a midweek meal that will please the whole family with our easy, low calorie prawn tikka masala. Serve with naan breads
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.
- Cook the rice following pack instructions.
- Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.
Nutrition Facts : Calories 432 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
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